Straight out of the Chef’s Roll Official Test Kitchen comes a swimmingly savory seafood appetizer that is sure to hook diners this season. Seasoned with layers of Club House French Mediterranean Sea Salt plus Club House Sriracha and Lime Seasoning, this is one mousse and gelee that is sure to fill front of house with flavor glee.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Club House for Chefs. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and

Yield: 4-6 Servings


Shrimp Mousse Blini




For the Shrimp Mousse Blini:

  1. Poach shrimp in lobster stock.
  2. Remove and puree in food processor with aioli/mayo.
  3. Whip heavy cream to stiff peaks.
  4. Gently fold whipped cream into shrimp puree in a bowl using a rubber spatula.
  5. Reserve for use.

For the Gelee:

  1. Bloom powder in cold water.
  2. Bring stock and seasoning to a boil.
  3. Blend gelatin into stock.
  4. Place in freezer to set on sheet tray.
  5. Cut into small rounds.

For the Blini:

  1. Mix all ingredients and combine. Make it a little runnier to fit into a squeeze bottle.
  2. Squeeze approximately 1 inch or quarter width rounds onto a hot plancha.
  3. Cook until golden brown.

For Serving:

  1. On a decorative serving platter, place bilini’s and top with the shrimp mouse and sriracha and lime lobster gelee.

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